I love this recipe so much that I've made it twice on tv.
- Carbohydrate 3.87950573506732 g
- Cholesterol 66.6453314280333 mg
- Fat 24.9653850005407 g
- Fiber 0.670199975331624 g
- Protein 16.0988739998933 g
- Saturated Fat 11.371530346863 g
- Serving Size 1 1 Serving (98g)
- Sodium 681.977346417372 mg
- Sugar 3.20930575973569 g
- Trans Fat 2.18432591052745 g
- Calories 306 calories
Step-by-step
- Preheat oven to 350.
- For each loaf, open and lay out dough on a large baking sheet.
- Spread cream cheese over dough - evenly between loaves. Sprinkle green onions and bacon crumbles over dough.
- Lay ham slices flat over dough and lay Swiss cheese over ham.
- Roll each dough, length-wise, jelly-roll style and tuck seam underneath.
- Spread butter over the top of each loaf. Sprinkle garlic powder and Parmesan over loaf.
- Cut several 1" indentions over the top of loaf. Bake for 25 - 30 minutes until golden brown. Slice before serving.
Scoring the unbaked dough loaves with deliberate one-inch indentations allows internal steam to vent properly before the crust sets at 350 degrees Fahrenheit. Controlling moisture loss is the primary challenge when combining wet cured meats with commercial refrigerated dough. Without adequate ventilation, trapped steam creates dense pockets that prevent the crumb from baking evenly. Professional bakers understand that piercing laminated or filled dough structures controls expansion during the initial ten minutes of thermal exposure.
Fresh ingredients behave differently under high heat compared to their processed counterparts. Softened cream cheese acts as a thermal barrier, protecting the delicate internal layers from drying out while distributing moisture evenly across the crumb. Aged Swiss cheese contains less water than fresh mozzarella, melting into a stable emulsion rather than releasing pools of oil into the bread cavity. Utilizing finely chopped raw green onions introduces small pockets of sulfur compounds that mellow significantly during the twenty-five to thirty minute baking window, whereas dehydrated alliums would scorch.
Executing this build efficiently requires sequencing the soft fat application before the dry elements adhere to the surface. Spreading softened butter directly onto the unrolled dough provides a tacky adhesive base for the garlic powder and grated Parmesan, ensuring the outer crust develops a pungent, savory crust rather than simply sliding off the exterior fat layer.
